Bison and Squash Chili

From Lawrence Peters

The dapper Lawrence Peters is a country singer, songwriter, DJ, and drummer. When he’s not tending bar at the Hideout he’s playing music or spinning records somewhere around town. Or, just maybe, he’s making chili — like this tasty blend, which he served at Soup & Bread on (eep) February 23.

12 oz. beer (I used a medium-bodied ale, but use whatever sounds good to you)

water, as needed

Preparation

In a large stockpot, saute the onion and garlic in olive oil. When slightly translucent, add bison, and enough black pepper to cover the meat. Add chili powder, ancho and chipotle pepper, and cook meat until brown.

Add all other ingredients, and simmer until squash is tender – about three hours. Add salt to taste.

Note: The chili should be thick and savory, but not dense, and it should have a little kick to it. I usually serve this over some chopped rapini, cooked al dente in a little chicken stock.